Description
A meat‑like product made from cultivated mushroom mycelium and processed to mimic animal muscle fibers.
Technical
The process cultivates mycelium at 20–25 °C and 70–80 % RH, generating a protein‑rich biomass (~25 % dry weight). During extrusion, heat (90–110 °C) and pressure (1–2 MPa) induce protein denaturation and alignment, while Maillard reactions create flavor‑active heterocycles. High‑pressure processing (600 MPa, 5 min) sterilizes without degrading texture.
Science
Primary Reaction
Mycelial growth and protein synthesis followed by Maillard‑type browning during extrusion
Sensory Profile
Aroma ()
earthyumaminuttysavoryroastedmeatywoody
Origin & History
Civilization